Ingredients
Scale
For the Strawberry Balsamic Vinaigrette:
- 1 cup strawberries (fresh or thawed frozen)
- 3 Tbsp minced red onion
- 2–3 Tbsp honey
- 3 Tbsp balsamic vinegar
- 3 Tbsp avocado oil (or olive oil)
- 1/2 tsp salt
- 1/2 tsp pepper
For the Salad:
- 6–8 cups baby spinach
- 1 cup cooked chicken (shredded or cubed)
- 4–6oz bacon, cooked and crumbled
- 1 1/2 cups diced strawberries
- 3/4 cup almonds (can sub cashews or pumpkin seeds)
- 1 avocado, diced
Instructions
MAKE THE DRESSING:
Place all ingredients in a blender (or a jar if using an immersion blender). Puree until very smooth. (This will make more dressing than you need). Leftover dressing will keep about 5 days in the fridge.
MAKE THE SALAD:
Toss about 1/2 cup of the dressing with your spinach leaves. Add chicken, bacon, strawberries, almonds, and avocado. Gently toss to combine, adding more dressing or spinach as desired. Serve immediately.